Takoyaki

Delight in the irresistible flavors of Takoyaki, Japan’s beloved street food snack, boasting a crispy golden exterior and a tender, savory center. This recipe combines a light and airy batter made with dashi stock, soy sauce, and eggs, enveloping juicy morsels of boiled octopus, scallions, pickled ginger, and crunchy tempura bits. Perfectly cooked in a traditional takoyaki pan, these iconic spherical bites are artfully drizzled with rich takoyaki sauce and creamy mayonnaise, then topped with smoky bonito flakes and fragrant aonori seaweed for a truly authentic finish. Ready in just 30 minutes, this dish is perfect for sharing at gatherings or serving as a fun, interactive appetizer. Experience the essence of Japanese comfort food with this easy homemade takoyaki recipe!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 2 cups Dashi stock
• 2 large Eggs
• 1 tablespoon Soy sauce
• 0.5 teaspoon Salt
• 4 ounces Octopus, boiled and cut into small pieces
• 2 tablespoons Green onions, finely chopped
• 2 tablespoons Pickled ginger, finely chopped
• 0.5 cup Tempura scraps (tempura bits), also known as tenkasu
• 0.5 cup Takoyaki sauce
• 0.25 cup Mayonnaise
• 0.5 cup Bonito flakes
• 1 tablespoon Aonori (seaweed flakes)

Directions

Step 1

In a mixing bowl, combine the all-purpose flour, dashi stock, eggs, soy sauce, and salt. Whisk together until the batter is smooth and free of lumps.

Step 2

Preheat a takoyaki pan over medium heat and lightly grease each of the molds with a small amount of oil using a brush or paper towel.

Step 3

Pour the batter into each mold, filling them to the top.

Step 4

Place a piece of octopus in each mold, followed by a small amount of green onions, pickled ginger, and tempura scraps.

Step 5

Allow the mixture to cook for about 1 to 2 minutes until the bottom of the balls start to firm up.

Step 6

Using a takoyaki pick or skewer, gently rotate each ball 90 degrees, so the uncooked batter flows out and forms a new bottom. Continue turning the balls to create a round shape, allowing the mixture to cook evenly.

Step 7

Cook for an additional 2 to 3 minutes, turning the takoyaki occasionally to ensure even browning and cooking.

Step 8

Remove the takoyaki from the pan once they are golden brown and crispy on the outside.

Step 9

Drizzle with takoyaki sauce and mayonnaise over the top of each ball. Sprinkle with bonito flakes and aonori for garnish.

Step 10

Serve hot and enjoy your homemade takoyaki!

Nutrition Facts

Serving size	1303.1 grams (1303.1g)

Amount per serving	% Daily Value*
Calories	2435

Total Fat 117.10g	150%
Saturated Fat 18.50g	93%
Polyunsaturated Fat 0.00g
Cholesterol 779mg	260%
Sodium 5613mg	244%
Total Carbohydrate 210.70g	77%
Dietary Fiber 4.30g	15%
Total Sugars 32.20g
Protein 147.60g	295%

Vitamin D 82IU	410%
Calcium 169mg	13%
Iron 11mg	61%
Potassium 979mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 23.7%

Carbs: 33.9%